- 2 cup Gram flour
- 3 tbsp Yoghurt
- 3 tbsp Oil
- A pinch Asafoetida
- A pinch Baking soda
- 1 tsp Fennel seeds
- 1 tsp Coriander seeds
- 1/2 tsp Carom seeds (ajwain)
- 1 tsp Chili powder
- 1 tsp Salt
- 2 cups Yoghurt
- 3 Green chilies slit in the middle
- 1 tsp ginger paste
- 1 tsp Chili powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric
- 1/4 tsp Garam masala
- 1/4 th cup coriander leaves chopped
- Salt to taste
- 3 tbsp Vegetable oil
- 1tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 2 Cloves
- 2 Bay leaves
- 1/4 tsp Asafoetida
Gatta curry is a traditional & popular curry from Rajasthan. As Rajasthan’s climate is dry they have less availability of fresh vegetables. So they use much of flours, grains and pulses. Gatta curry is made with gram flour dumplings boiled in water, sliced and added in a spicy yoghurt curry.
Lightly roast the coriander, carrom and fennel seeds and crush them coarsely.
In a bowl mix the crushed fennel, carrom & coriander seeds with gram flour, yogurt, oil, Asafoetida, Baking soda, Chili powder & salt. Mix and knead with hand to make a tight dough. Make 6 equal size balls out of it. Roll the balls to make it 1/2 inch thick long rolls. Boil 6 cups water in a pan. When the water is bubbling add the rolls to it. When the rolls start floating on the top take out the gattas from the pan and let it cool. Keep the water in which the gattas were prepared in a separate pan. When the gattas are cold slice them diagonally into 1 inch long pieces.
Mix turmeric, coriander and chili powder with 2 tbsp of water and keep aside.
Heat oil in a frying pan and add cumin, fenugreek, asafoetida, bay leaves and cloves.
When cumin starts cluttering add the turmeric, coriander and chili powder mixture and stir for few seconds.
Remove the pan from heat and add whisked yogurt and stir for a while.
Now put the pan on stove and saute for a minute. Add green chillies.
Now add 1 1/2 cup water (in which you have boiled the gattas) and cook for some time. Add salt to taste
When gravy start boiling add the sliced gattas.Simmer for 3-5 minutes. Add garam masala and fresh coriander.
Serve hot with poori, parantha or steamed rice.